|Lamb ribs||1 Kilogram|
|Milk||1⁄2 Cup (8 tbs)|
|Aniseed powder||1 Teaspoon|
|Ginger powder||1 Teaspoon|
|Turmeric powder||7 Teaspoon|
Take the entire rib section and cut into rectangular pieces.
The muscle covering the ribs should be intact.
Take 1/2 litre water and 1/2 cup milk in a pan.
Add aniseed, ginger, turmeric powder, asafetida and cinnamon powders along with the cloves and salt to taste.
Stir well and add rib pieces and boil on medium flame till the meat becomes tender and almost all the water has evaporated.
Remove the meat pieces and keep aside.
Heat ghee and deep fry the meat pieces one by one until it turns brown and crispy on both sides.